Sweet Country Blues Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.

Dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 2 tbsp granulated sugar until evenly combined.

Cut in butter

Add 6 tbsp cold cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 turns).

Add liquid and blueberries

Make a well in the center and pour in 3/4 cup buttermilk. Gently fold the dough until it comes together; it will be slightly shaggy. Carefully fold in 1 cup blueberries trying not to crush them. If dough is too sticky to handle, add up to 1–2 tbsp additional flour, a little at a time.

Shape and cut

Turn the dough onto a lightly floured surface and pat to a 3/4- to 1-inch thickness. Fold the dough over itself 2–3 times to create layers, then gently pat back to 3/4–1 inch. Using a 2.5-inch biscuit cutter or a floured drinking glass, cut out 8 biscuits (press straight down without twisting). Re-form scraps as needed; avoid overworking.

Egg wash and bake

Whisk 1 egg with 1 tsp heavy cream (optional). Place biscuits on the prepared baking sheet about 1 inch apart. Brush tops with egg wash. Bake in the preheated oven for 12–15 minutes, or until golden brown on top and bottoms are set. Remove from oven and immediately brush with 2 tbsp melted butter. Let cool slightly while you prepare sausage and glaze.

Season the pork

In a medium bowl, combine 1 lb all-natural ground pork with 1 tbsp brown sugar, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp dried sage, 1 tsp garlic powder, and 1/4 tsp crushed red pepper flakes (if using). Mix gently with your hands or a spoon until the seasonings are evenly distributed; do not overwork.

Form patties

Divide the seasoned pork into 8 even portions (about 2 oz each) and shape each into a 3-inch round patty slightly larger than the biscuits (they will shrink while cooking). Press a slight dimple in the center so they cook evenly.

Cook the sausage

Heat 1 tbsp neutral oil in a large skillet over medium heat. Add the patties (work in batches if necessary) and cook 4–5 minutes per side until well browned and cooked through to an internal temperature of 160°F (71°C). Remove cooked patties to a plate and keep warm while you prepare the glaze.

Cook blueberries

In a small saucepan over medium heat, combine 1/2 cup blueberries, 2 tbsp maple syrup, 1 tsp apple cider vinegar, and 1 tbsp water. Stir and bring to a gentle simmer, crushing a few berries with the back of a spoon to release juices.

Thicken glaze

In a small bowl, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering blueberry mixture and cook 1–2 minutes until the glaze thickens slightly. Remove from heat and let cool for a minute; the glaze will continue to thicken as it cools. Taste and adjust sweetness or acidity with more maple syrup or vinegar if desired.

Split biscuits

Carefully split each glazed butter-brushed biscuit in half horizontally.

Assemble sandwiches

Place a warm pork sausage patty on the bottom half of each biscuit. Spoon about 1 to 2 teaspoons of the blueberry glaze over each patty (adjust to taste). Top with the biscuit top.

Finish and garnish

If desired, brush the assembled top with a touch more melted butter and sprinkle with a pinch of fresh thyme leaves for aroma. Serve warm.